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Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread . Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. [ 1 ]
It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices [17] that vary by region (the Portuguese and Brazilian version is generally carne moída refogada, very heavy on garlic, in the form of an aioli sofrito called refogado, and often also heavy on onion and bell peppers).
This easy cornbread stuffing is made with cornbread, vegetables, and herbs for incredible flavor and taste. Gluten-free and dairy-free. Get the recipe: Easy Cornbread Stuffing
The use of ground corn in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. [1]
With time, the meat will turn tender, soft, and buttery, the aromas will deepen, and the color will become as rich as the soup tastes. Get the Best-Ever Pozole recipe .
The cornbread at Sam Jones BBQ is actually the cornbread from Skylight Inn, the famed whole hog barbecue restaurant in Ayden founded by Sam’s grandfather Pete Jones, dating back to 1947.
A quickbread often baked or made in a skillet, commonly made with buttermilk and seasoned with bacon fat; inspired by the great availability of corn in America. Cornbread is of Native American origin. Traditional southern cornbread is baked in European cake and bread baking style. Pictured is skillet cornbread. Dirty rice
This cornbread dressing recipe includes cubed white bread for added texture and to balance the flavors. Get this recipe: Cornbread Dressing Southern Sausage and Cornbread Dressing